Portobellos are simply large versions of the common white mushroom and its immediate cousin, the brown crimini mushroom.

Ingredients

1pound potatoes, peeled, cut in 1/2 inch cubes (about 3 cups)

3tablespoons butter

2large carrots, chopped (about 1 cup)

1large onion, chopped (about 1 cup)

1teaspoon minced garlic

1pound portobello mushrooms, chopped (about 6 cups)

1/4cup dry sherry

2cups whole milk

1cup lower-sodium chicken broth

1/2teaspoon dried thyme leaves

3/4teaspoon salt

3/4teaspoon coarsely ground black pepper

Instructions

Cook potatoes in 3 cups water over medium-high heat about 10 minutes or until tender; drain.

Melt butter in a large skillet over medium-high heat. Add carrots, onion and garlic; cook about 5 minutes, stirring frequently, until barely tender. Add mushrooms; cook and stir about 5 minutes or until mushrooms are tender. Stir in sherry; cook for 1 minute. Remove 11/2 cups of the mushroom mixture and set aside.